Creamy Halloumi and Spinach Curry recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

Halloumi is simmered in a creamy spinach curry in this recipe - it's delicious served with basmati rice or naan bread and makes a wonderful vegetarian curry.


  • 1kg spinach
  • 250g halloumi
  • 175ml soured cream
  • 1 large tomato
  • 1 large onion
  • 2 garlic cloves
  • 1 tbsp. minced ginger
  • 2 dried red chillies
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • Small handful freshly chopped coriander
  • Sea salt
  • 6 tbsp. oil


  1. Cube the halloumi. Dice the tomato and finely dice the onion. Mince the garlic.

  2. Heat half of the oil in a large saucepan. Add the garlic, half the ginger, cumin, coriander and turmeric. Fry until fragrant. Add the onion, garlic and tomato and fry until the onions are very softened and browned. Add the soured cream, then the spinach, a little at a time, until cooked down and wilted.

  3. Pour the curry into a blender and whiz until fairly smooth with the rest of the ginger and half the spinach. Season with salt to taste.

  4. Meanwhile, heat the rest of the oil in a large frying pan. Fry the halloumi until golden on all sides, then stir into the curry and warm through to serve.

If you prefer, leave the curry chunky and don't blend. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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